In a glass bowl, combine chicken thighs with 1 cup sauce. Toss to coat. Cover with plastic wrap and refrigerate 50 minutes.
While chicken marinates, use a mortar and pestle or potato masher and bowl to smash together the avocado, lemon juice, garlic, and salt until its just blended. Don't overmix. Avocado should be slightly chunky. Transfer to a bowl. Fold in the chopped tomato and grated onion. Refrigerate for 45 minutes.
Preheat grill on medium high. Brush thighs with reserved sauce. Cook about 10 minutes, flipping halfway, until meat thermometer inserted into thickest point registers 165. Transfer to a cutting board and rest 3 minutes before thinly slicing.
Heat tortillas over warm grill. Top each with 1 sliced thigh, avocado mix, spring mix, cheese, and sour cream, if desired. Fold in ends, roll, and serve immediately.
Originally Submitted
8/4/2014
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